Urap coconut vegetable salad with tempeh

Ingredients

For 1 serving

• Tempeh100 g
• Spinach100 g
• Green beans80 g
• Bean sprouts60 g
• Cabbage80 g
• Desiccated coconut15 g
• Garlic1 clove
• Cayenne pepper1 pinch
• Lime juice1 teaspoon
• Brown sugar1 teaspoon
• Tamari1 teaspoon
• White rice45 g
• Peanut oil1 teaspoon
• Saltto taste

Contains: nuts, soy,

In season: October – April

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile bring a pan of salted water to the boil and blanch the vegetables one at a time: the trimmed green beans for 5 minutes, then the shredded white cabbage, bean sprouts and spinach for 1 minute each, until tender but still bright; drain and squeeze well.
3. In a dry frying pan toast the desiccated coconut with the chopped garlic, chilli powder and brown sugar over medium-low heat for 2 minutes, stirring, until golden and fragrant; turn off the heat and add the lime juice.
4. Slice the tempeh thinly; heat the groundnut oil in a frying pan over medium-high heat and fry it for 6 minutes, turning, adding the tamari at the end, until golden and glazed.
5. Toss the vegetables with the spiced coconut and serve with the tempeh and rice.